Mirbeau Hospitality announced the appointment of Michael Morelli as executive chef of the new day resort, Spa Mirbeau, slated to open on November 15 in Crossgates Mall. In his role, Morelli will oversee the kitchen of Le Bistro, the exquisite French-inspired restaurant located within Spa Mirbeau, open for lunch and dinner.
La Corsha Hospitality Group, Austin-based management and consulting company, announced the promotion of Executive Chef Jason Stude at Boiler Nine Bar + Grill to Regional Executive Chef. In his new role, Stude will oversee the culinary programs of many La Corsha concepts, including Second Bar + Kitchen Downtown, where he served as Chef de Cuisine for many years; a forthcoming restaurant concept at the East Austin Hotel slated for a 2018 opening; as well as continuing in his role as Executive Chef of Boiler Nine Bar + Grill.
Brian Frakes, executive chef at the Pfister Hotel/Marcus Hotels and Resorts in Milwaukee, will receive the Wisconsin Restaurant Association Education Foundation’s (WRA EF) Salute to Excellence Mentor Award at the industry’s Celebration of Excellence dinner taking place on October 22nd at the Osthoff Resort in Elkhart Lake.
Caesars Atlantic City Hotel & Casino has named Chef Georgeann Leaming as head chef at Gordon Ramsay Pub & Grill. The British pub is modeled after the famous concept at Caesars Palace in Las Vegas and one of Atlantic City’s top dining destinations.
Chef Daniel Asher says the time has come for chefs to embrace eco-conscious cooking. “As our food system has become more industrialized, we’ve lost the integrity of ingredients, the beautiful intricacies of unique artisans who produce our food, and the romance of small family farms.
Call it a mashup or the new fusion or what you will, but the blending of Latin, Asian, and other cuisines continues to take shape on restaurant menus across the nation. Some say this is simply modern American food, as increasingly people of all different backgrounds and cultures come together.
FSR magazine is accepting nominations for Rising Stars to feature in the March 2018 issue, our annual issue dedicated to up-and-coming professionals from all aspects of full-service restaurant operations.
Santa Ynez Valley native Anthony Endy returns home to join the Alisal Guest Ranch & Resort team as the new executive chef. Endy brings his extensive list of California eatery experience, ranging from local Central Coast cafes to a regional franchise, to prepare him for his new role uniting local sensibilities with elevated culinary approaches.
After an exciting display of culinary expertise, Gerald Ford, CMC, Joseph Leonardi, CMC, and Shawn Loving, CMC, were named to the prestigious group of culinarians known as Certified Master Chefs (CMCs) by the American Culinary Federation.
There’s a science behind pizza making. Passed down through generations to preserve the recipe’s authenticity, it is a science only a professor can master. Which is why Urban Crosta Pizzeria has welcomed Maestro Pizzaiolo Anthony Scardino to their team.
For nearly a decade, Nirvana has been a reliable destination in Murray Hill for flavorful, well-prepared regional Indian cuisine in a serene setting. Just as Buddha achieved enlightenment sitting under the Bodhi Tree (a reoccurring motif in the restaurant), so too have guests been achieving Indian culinary bliss at Nirvana for years.
When the Omaha Marriott Downtown opened its doors in August in Nebraska’s largest city, acclaim followed. The city’s first new full-service hotel in more than a decade, the 12-story, 333-room hotel shattered norms with its upscale vibe, including a rooftop swimming pool, an outdoor events area, 17,000 square feet of meeting space, and, at 11,000 square feet, one of Omaha’s largest ballrooms.
The highly celebrated and newly opened Grand Hyatt Baha Mar announces the appointment of Brent Martin as executive chef. Widely known and respected within the Hyatt family, Martin brings 21 years of experience and leadership to the artistically designed 1,800-room resort on Nassau’s admired Cable Beach.